Chitosan-limonene coating in combination with modified atmosphere packaging preserve postharvest quality of cucumber during storage
- 39 Downloads
Since cucumbers suffer from a short postharvest life, applying different technologies is increasingly used as effective ways to increase their shelf life and quality. In this study a combination of chitosan-limonene coating and MAP storage has been used as a postharvest treatment to maintain cucumber quality. Samples were stored in three different packages: A (21% O2, macro-perforated package to be in equilibrium with air); package B (active MAP, starting concentrations 10% O2 + 5% CO2); package C (passive MAP starting concentrations 21% O2 + 0.1% CO2); they were stored at three temperatures (20, 10, and 4 °C). Quality parameters of cucumber such as weight loss, firmness, color, pH, fungal growth, Tg, organoleptic properties were determined. Interactive effects of coating, package, temperature, and storage time showed that coating and MAP in general had positive effects on several quality aspects. Coating combined with active MAP had the most positive effect on most postharvest attributes. However, using active MAP at higher temperature led to quality problems and is only useful if storage time is short. The combined usage of active MAP and chitosan-based coating on cucumber represents an innovative and interesting method for commercial application.
KeywordsCoating Chitosan Cucumber MAP Postharvest
This work was financially supported by Ferdowsi University of Mashhad. We are thankful to Ferdowsi University of Mashhad and Wageningen University for providing facilities for this research.
Compliance with ethical standards
Conflict of interest
The authors declare that there are no competing interests.
- 11.M. Ramos-García, E. Bosquez-Molina, J. Hernández-Romano, G. Zavala-Padilla, E. Terrés-Rojas, I. Alia-Tejacal, L. Barrera-Necha, M. Hernández-López, S. Bautista-Baños, Use of chitosan-based edible coatings in combination with other natural compounds, to control Rhizopus stolonifer and Escherichia coli DH5α in fresh tomatoes. Crop. Prot. 38, 1–6 (2012)CrossRefGoogle Scholar
- 21.E. Sanchís, C. Ghidelli, C.C. Sheth, M. Mateos, L. Palou, M.B. Pérez-Gago, Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante). J. Sci. Food Agric. 97, 252–260 (2017)CrossRefGoogle Scholar
- 33.P.V. Mahajan, F.A.R. Oliveira, M.J. Sousa, S.C. Fonseca, L.M. Cunha, in Handbook of Food Science, Technology, and Engineering, ed. by Y.H. Hui (CRC Press, Taylor & Francis Group, Boca Raton, 2006)Google Scholar
- 46.S.K. Wolf, Use of CO and CO2-enriched atmospheres for meat, fish, and produce. Food Technol. 34, 55–58 (1980)Google Scholar
- 47.G.A. Gonzalez-Aguilar, E. Valenzuela-Soto, J. Lizardi-Mendoza, F. Goycoolea, M.A. Martinez-Tellez, M.A. Villegas-Ochoa, I.N. Monroy-Garcia, J.F. Ayala-Zavala, Effect of chitosan coating in preventing deterioration and preserving the quality of fresh-cut papaya ‘Maradol’. J. Sci. Food Agric. 89, 15–23 (2009)CrossRefGoogle Scholar